Roasted Root Vegetables

I made this two days before when I had some beautiful beets and some more of these golden beets.

I honestly don’t know what all is in this. I had my roommate pick up the vegetables from my White Oaks Pastures CSA and I swear that I don’t recognize over half of the stuff that’s in here.

I tasted everything raw, which might not be a smart thing to do, and a lot of the elements of this were brightly colored and very powerfully flavored radishes.

Having no idea how to cook them, or even what they were in order to look them up, I decided to stick with a tried and true method for making root vegetables.

I chopped them into bite sized pieces, added a little big of lettuce that was too small to make a salad with but I didn’t want to go to waste.

I pre heated my oven to 400 degrees.

Greased the pan with two tablespoons of coconut oil and seasoned the whole thing with sea salt and rosemary.

I cooked it for forty minutes, stirring the pan every fifteen minutes to prevent burning.

Some of the things roasted better then others and now that I’ve done it once I would exclude the dark red radishes in the future.